Orange Chicken with Brown Sugar Honey Mustard Glaze
Serves: 4-6
  • 12 chicken thighs, washed and dried
  • Marinade
  • ⅓ cup honey
  • ⅓ cup freshly squeezed orange juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 3 tablespoons mustard, Dijon or honey mustard
  • 3 tablespoons yellow mustard
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Mango Chipolte seasoning
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • Basting sauce
  • ½ cup of reserved marinade mixed with 1 tablespoon honey and 1 tablespoon brown sugar
  1. In a small bowl, whisk marinade ingredients together. Add marinade large freezer bag along with chicken. Marinate 1 hour up to overnight (the longer the better). Reserve ½ cup of marinade separately to use for basting and add in honey and brown sugar prior to broiling the baked chicken.
  2. Preheat oven to 350F. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes.
  3. Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and sear 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3 minutes more.
  4. Once chicken is seared, place into an oven safe dish or foil lined baking sheet.
  5. Baste with reserved marinade mixture and bake for 35 minutes.
  6. Finish under broiler just to crisp up the skin and garnish with additional orange slices if desired.